Rice and Peas
Recipe courtesy of
Venetta Williams
Show:
My Grandmother's Ravioli
- Total:
- 40 min
- Prep:
- 10 min
- Cook:
- 30 min
- Yield:
- 8 servings
- Level:
- Easy
Ingredients
- 2 cups white rice, such as Uncle Ben's Original
- 1 tablespoon olive oil
- 6 sprigs fresh Jamaican thyme
- 2 whole scallions
- 1 small onion, chopped
- 2 cups cooked pigeon peas (also called Congo or gunga peas)
- 1 can coconut milk
- 1/2 Scotch bonnet pepper
Directions
Soak the rice in a few changes of water and drain before using.
Heat the olive oil in a pan over medium heat and saute the thyme, scallions and onions until the onions soften. Add in 3 cups water, the pigeon peas, rice and coconut milk and bring to a boil. Turn down the heat to a simmer, add in the Scotch bonnet pepper and cook until the rice is done, about 25 minutes.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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